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Apple, Pecan And Cinnamon Cake

This easy cake is based on an apple muffin batter and is gilded with a topping I stole from the banana cake in Stephanie Alexander’s book A Cook’s Companion. Be sure not to overstir the mixture – lumps give it character.

Preparation time:
15 minutes
to 20 minutes

Cooking time:
60 minutes

Total time:
1 hour 15 minutes
to 1 hour 20 minutes

Serves:
6

Ingredients

300g Plain flour

3 tsp Baking powder

1 tsp Bicarbonate of soda

1 tsp Ground cinnamon

½ tsp Ground allspice

¼ tsp Salt

100g Light muscovado sugar

500g Bramley apples, peeled, cored and cubed

2 Eggs

175g Unsalted butter, melted

1 tsp Vanilla extract

284ml Buttermilk

Pecan Topping

50g Pecans, chopped

3 tbsp Self-raising flour

1 tsp Ground cinnamon

75g Unsalted butter, softened

50g Light muscavado sugar

Method

Preheat the oven to 180°C, gas mark 4. Sieve the dry ingredients into a bowl and add the cubed apple. Beat together the eggs, melted butter, vanilla and buttermilk. Pour this liquid into the dry ingredients and mix until moistened but still lumpy. In another bowl mix the topping ingredients until combined.

Spoon the batter into a 20cm square tin or 22cm round tin lined with baking parchment. Dot with the topping mixture – it will spread while cooking. Bake for 1 hour or until well risen – it may have patches of moisture so don’t use the skewer test to see if it’s done; leave to cool in the tin. Once cool, wrap up and transport in its tin.